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SIT30916 Certificate III in Catering Operations

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Qualification Name: Certificate II in Hospitality (Release 2)

Qualification Code: SIT30916

Other Mode: Classroom – Study | Online | RPL | Credit Transfer

Offered By: Affiliated Institutions

The SIT30916 Certificate III in Catering Operations shows the role of people working in kitchens who utilize a characterized and restricted scope of food planning and cookery abilities to get ready food and menu items. They are associated with predominantly standard and redundant tasks and work under direct supervision.

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Why Study the SIT30916 Certificate III in Catering Operations?

The SIT30916 Certificate III in Catering Operations program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely.

This SIT30916 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across hospitality industry.

Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.

  1. 1
    Get your Skills Recognised

    The SIT30916 is appropriate for kitchen staff who utilize a restricted and characterized aptitudes range to get ready and cook nourishment. You perform redundant, routine undertakings and work under direct supervision. Anyway, the skill doesn't make a difference to business cook.

  2. 2
    What Evidence you Need ?

    You should give a scope of proof to help your assessor to settle on a choice about your ability. The sorts of proof you might be approached to give can include:

    • ID
    • Resume
    • Transcripts or appraisals from related past capabilities.
    • Apprenticeship papers.
    • Programs
    • Cleaning plans
    • Readiness sheets
    • Kitchen statiom task list
    • Payslips/work contract/ABN if independently employed
    • Letter of Employment
    • Current business contracts
    • Letters of reference.
    • Recordings or photographs of your work.
    • Proof of abroad capabilities.
    • Plans and menus
    • OHS/WHS arrangements and methods
  3. 3
    What are the Potential Job Opportunities?

    For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.

    • Fast food Cook
    • Sandwich Hand
    • Take-away Cook
    • Breakfast Cook
    • Catering Assistant
  4. 4
    Packaging Rules

    21 units must be completed:

    • 12 core units
    • 9 elective units, consisting of:
    • 1 unit from Group A
    • 3 units from Group A or Group B
    • 5 units from Group B, Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

     

    The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

     

    Core units 

    BSBSUS201

    Participate in environmentally sustainable work practices

    BSBWOR203

    Work effectively with others

    SITHCCC001

    Use food preparation equipment

    SITHCCC002

    Prepare and present simple dishes

    SITHCCC005

    Prepare dishes using basic methods of cookery

    SITHKOP001

    Clean kitchen premises and equipment

    SITXCOM002

    Show social and cultural sensitivity

    SITXFSA001

    Use hygienic practices for food safety

    SITXFSA002

    Participate in safe food handling practices

    SITXHRM001

    Coach others in job skills

    SITXINV002

    Maintain the quality of perishable items

    SITXWHS001

    Participate in safe work practices

    Elective units 

    Group A 

    SITHCCC011

    Use cookery skills effectively

    SITHIND004

    Work effectively in hospitality service

    Group B 

    Commercial Cookery and Catering 

    SITHCCC003

    Prepare and present sandwiches

    SITHCCC004

    Package prepared foodstuffs

    SITHCCC006

    Prepare appetisers and salads

    SITHCCC007

    Prepare stocks, sauces and soups

    SITHCCC008

    Prepare vegetable, fruit, egg and farinaceous dishes

    SITHCCC009

    Produce cook-chill and cook-freeze foods

    SITHCCC010

    Re-thermalise chilled and frozen foods

    SITHCCC012

    Prepare poultry dishes

    SITHCCC013

    Prepare seafood dishes

    SITHCCC014

    Prepare meat dishes

    SITHCCC015

    Produce and serve food for buffets

    SITHCCC017

    Handle and serve cheese

    SITHCCC018

    Prepare food to meet special dietary requirements

    SITHCCC019

    Produce cakes, pastries and breads

    Food and Beverage 

    SITHFAB002

    Provide responsible service of alcohol

    SITHFAB003

    Operate a bar

    SITHFAB004

    Prepare and serve non-alcoholic beverages

    SITHFAB005

    Prepare and serve espresso coffee

    SITHFAB007

    Serve food and beverage

    SITHFAB012

    Provide advice on Australian wines

    SITHFAB016

    Provide advice on food

    Food safety 

    SITXFSA003

    Transport and store food

    Patisserie 

    SITHPAT001

    Produce cakes

    SITHPAT003

    Produce pastries

    SITHPAT004

    Produce yeast-based bakery products

    SITHPAT006

    Produce desserts

    Inventory 

    SITXINV001

    Receive and store stock

    SITXINV003

    Purchase goods

    Kitchen Operations 

    HLTAHA019

    Assist with monitoring and modification of meals and menus according to individualised plans

    SITHKOP002

    Plan and cost basic menus

    Working in Industry 

    SITHIND002

    Source and use information on the hospitality industry

    Group C 

    Communication and Teamwork 

    BSBCMM201

    Communicate in the workplace

    Client and Customer Service 

    SITXCCS006

    Provide service to customers

    Computer Operations and ICT Management 

    BSBITU202

    Create and use spreadsheets

    BSBITU301

    Create and use databases

    BSBITU306

    Design and produce business documents

    Finance 

    SITXFIN001

    Process financial transactions

    First Aid 

    HLTAID003

    Provide first aid

    Inventory 

    SITXINV001

    Receive and store stock

    SITXINV003

    Purchase goods

    Work Health and Safety 

    SITXWHS002

    Identify hazards, assess and control safety risks

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